It is 2014, a brand spanking New Year, full of possibility and opportunity!

Ah, I love it!

The air is warm here in Southern California and the sky is clear {for once}. Every morning I peek out our bedroom window to check out the “situation in the sky”. Day after day, a great, big smile beams on my face with these beautiful, clear, blue skies. Thank you Lord!

I guess the cook in me loves a blue sky because I have been in a nice, steady cooking mood, enjoying some good ol’ recipes, but also trying some new.

One of my favorite restaurants, Lounge 22 in Redlands, makes the BEST Brussels sprouts. Ever. These Brussels are coated in a potent apple cider vinegar reduction and topped with a dollop of goat cheese…heavenly.

I thought I’d give it a go, how hard could it be?

Brussels, check. Apple cider vinegar, check. Oven, check. We got this.

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After a few practice runs, I discovered a pretty yummy variation. My version ended up being quite a bit different, but the bottom line is that it is nourishing and totally tasty.

After all, real food should be simple and full of flavor. Period.

Apple Cider Vinegar Roasted Brussels Sprouts with Pecans

1 lb Brussel sprouts, trimmed and halved

½ small purple onion, sliced (I used yellow onions in the photo)

2 tablespoons coconut oil, melted

1 teaspoon Dijon mustard

1 teaspoon pure maple syrup

3 tablespoons raw apple cider vinegar

¼ cup pecans (soaked and dehydrated), roughly chopped

2 tablespoons dried cherries

Sea salt and cracked pepper, to taste

Pre-heat oven to 400°F. In a small bowl, whisk together coconut oil, mustard, maple syrup and vinegar. Place Brussels sprouts, onion, pecans and cherries in large bowl and pour vinegar mixture over; toss to combine. Line a baking dish with parchment paper and spread the Brussels sprouts out evenly. Roast for about 20 minutes, tossing half-way through, until lightly golden.

Enjoy my friends!

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